The Front Range of Colorado has had a hell of a week. Record-breaking rainfall...30.13" for the year so far, with close to 18" of it falling in just a few days. People have lost possessions and homes. Some lost the very Earth beneath their feet as rivers and creeks took soil, rocks, trees and mountain debris out to the plains. And some lost their lives. As I write this some people are still unaccounted for and rescues are ongoing. The town of Lyons, snuggled in the foothills at the mouth of St Vrain Creek has really been devastated. The first human death and massive destruction was reported in Jamestown, a tiny town, NW of Boulder. With so many people in shelters, hotels, friends and relatives homes I can't help but wonder if everyone is getting enough to eat and not having to resort to industrial-style fast food and institutional rations. Robin Robertson, has authored more than 20 cookbooks, including Vegan On The Cheap, one of my favorites. She has graciously allowed me to post one of her recipes here to help offer some help for those out there needing to feed a group of hungry flood victims. This recipe as presented is for just 4 servings, however, it would be very easy to multiply....and cheap...less than $1.50 per serving ! If you are cooking at high-altitude, you may need to extend the cooking time, because of the brown rice. Or go with a white rice, which cooks in less time.Coconut Curry RiceThe richness of the coconut milk can go a long way to making a simple meal of rice and chickpeas seem like a restaurant meal. If you're not a fan of curry, leave out the curry powder and tomatoes for a luscious coconut-centric rice dish.1 tablespoon olive oil1/2 cup minced onion1 clove garlic, minced2 to 3 teaspoons hot or mild curry powder1 cup long-grained brown rice1/2 cup vegetable stock [or water]1 ( 13-ounce ) can unsweetened coconut milk1 1/2 cups or 1 ( 15-ounce ) can chickpeas, drained and rinsed1 ( 14.5-ounce ) can diced tomatoes, drained (or about a 1/2 pound of cherry tomatoes )1/2 cup frozen peasSaltBlack pepper1/3 cup unsalted roasted cashews1) In a medium saucepan, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the garlic and curry powder and cook for 30 seconds.2) Stir in the rice, then add the stock [or water] and coconut milk and bring just to a boil over medium-high heat. Reduce the heat to medium and season with salt to taste. Cover and simmer until the rice is tender, 35-45 minutes.3) Stir in the chickpeas, tomatoes and peas. Season with salt and pepper to taste, and add more curry powder, if necessary. Cook, uncovered, to allow flavors to blend, about 10 minutes. Serve hot, sprinkled with the cashews.

I replaced the canned tomatoes with about a half pound of cherry tomatoes , stirred in with the peas.